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- Duration: 30 minutes
- Serves: 2-4 people
Don’t take out the water while grinding the all-purpose flour. Authentic kilsa has mud-like texture.
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This easy-to-make sweet dish from Northern states of South India is prepared with maida and coconut milk; it is a Bakri-eid special. Kilsa has its healthy variants in the form of wheat and ragi too.
- Coconut milk (first press 1 cup, second press ½ cup)
- All-purpose white flour (maida) (2 tbsp)
- Sugar (2 tbsp)
- Water (2 cups)
- Cashew nuts (1 tbsp)
- Ghee (1 tbsp)
- Grated coconut (nariyal) (1/2 cup)
- Salt (½ pinch)
- Rose petals (to garnish)
- Dissolve all-purpose flour in 1 cup of water, check for lumps, strain and keep it aside.
- Mix the thick coconut milk with the maida mix, add sugar and heat it up to make a thick sauce.
- Remove from heat and let it cool. Once cooled, add ½ cup of grated coconut.
- Add salt and taste to check the balance of flavours.
- Add the rest of the coconut milk, shake or stir well.
- Next, sauté cashew nuts in ghee and pour over cooked kilsa.
- Garnish with rose petals and serve in silver cups.